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Directions

In a large skillet, cook ground beef and onion until meat is brown. Drain fat. In a medium bowl, stir together the soup, undrained chili peppers, and milk.

In a 3-1/2-, 4-, or 5-quart crockery cooker, layer half of the potatoes, half of the ground beef mixture, and half of the soup mixture. Repeat layers.

Cover and cook on low-heat setting for about 4 hours or until potatoes are tender. (Or, cover and cook on high-heat setting for 2-1/2 to 3 hours.) Gently stir before serving. If desired, serve with sour cream, salsa, and sliced green onion. Serves 4.

From the Test Kitchen

Dietary Exchanges:

2 starch, 2-1/2 lean meat, 1 fat.

Test Kitchen Tip:

To bake in the oven--rather than cook in a slow cooker--prepare and layer the ingredients in a 2-quart casserole. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until potatoes are tender and mixture is heated through.